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Ezme Salata

A finely chopped Turkish meze salad featuring ripe tomatoes, peppers, and herbs dressed with tangy pomegranate molasses and spicy red pepper flakes.

20 minEasyServes 490 cal/serving

TurkishAppetizerNo-CookVeganVegetarianMediterraneanLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 4 Roma tomatoes, finely diced
  • 1/2 cup red onion, finely minced
  • 2 Turkish green pepper, finely diced
  • 1/2 cup flat-leaf parsley, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground sumac
  • 1 tsp Turkish red pepper flakes
  • 1/2 tsp fine sea salt

Instructions

  1. 1

    Combine 4 finely diced Roma tomatoes, 1/2 cup finely minced red onion, 2 finely diced Turkish green pepper, 1/2 cup finely chopped flat-leaf parsley, and 2 minced garlic cloves in a medium bowl.

  2. 2

    Whisk together 1 tbsp tomato paste, 1 tbsp pomegranate molasses, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp ground sumac, 1 tsp Turkish red pepper flakes, and 1/2 tsp fine sea salt in a small bowl until smooth.

  3. 3

    Pour the dressing over the vegetables and toss thoroughly to combine.

  4. 4

    Drain any excess liquid before serving chilled or at room temperature.

Questions

How long does Ezme Salata keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Ezme Salata?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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